whole wheat banana-flax pancakes

Now that January has officially bitchslapped the holiday season into submission, the crazy reality of what’s to come in this year is starting to sink in. I’ve got two more months in New York City before I pack up and move across the ocean to marry a certain Mr. Breakfast (the artist formerly known as Leo), and I’m excited and overwhelmed and impatient and feeling all of the feelings.

Let me tell you, planning a wedding, even a very small one, is difficult. And I would venture to guess that planning a wedding while you’re thousands of miles away from your partner (and the country you’re getting married in and preparing to move to) is even more difficult. I would imagine that there are visas involved, and tons of paperwork, and booking hotels for guests, and buying plane tickets, and lots of other madness on top of all the standard dress-buying and flower-choosing.

But that’s just a guess. It’s not like I’ve almost pulled my hair out over it or anything (*deep, cleansing breath*).

Luckily, we have most things sorted out now (shoutout to Leo for being a wedding planning BOSS), and I think I’m starting to reclaim some of my sanity. This reclamation process has, in part, manifested itself through my effort to be more health-conscious in the past few weeks.

Now, I know what you’re thinking: “This girl’s on some ‘new year, new me’ hype.” And you aren’t entirely wrong. After a few too many savory Asiago waffles, I’ve been trying to make all those healthy food swaps suggested in magazines (*cough, cough, Food & Wine*), and I’m nearly halfway through my first round of Kayla Itsines’ BBG program. These things sometimes reek of temporary resolutions. But I figure if I made it through the wilderness of planning this wedding, I might as well look—and feel—my best for it, no? So I’m making small but sustainable changes to help me form habits to keep me at the top of my game.

Which brings us to pancakes.

I first whipped up these pancakes for Leo in Ohio, and I wasn’t particularly mindful of their nutritional value while making them. I did throw some banana and flax into the batter, but I used white flour and refined sugar. Leo fried pears in an alarming amount of butter and cinnamon to use as a topping. We dolloped full-fat honey yogurt on the pancakes, and drowned them in maple syrup (Leo also used chocolate syrup, but I didn’t approve). Let me tell you, they were DELICIOUS.

And I realized that they could easily be made into something a little more health-conscious. This time, I swapped whole wheat flour for white, maple syrup for refined sugar, and ditched the heavily buttered pears and full-fat yogurt. And, of course, there was no chocolate syrup involved. It’s now my go-to pancake recipe, full of good things that fill you up and leave you satisfied, no sugar coma involved.

Let’s end on that note, without discussing all the chocolate babka I happily consumed yesterday, yeah?

whole wheat banana-flax pancakes

adapted from Fifteen Spatulas

Serves 2-3

  • 1 cup milk
  • 1 Tbsp. apple cider vinegar
  • 1 cup whole wheat flour
  • 2 Tbsp. flax meal
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 2 Tbsp. coconut oil, melted
  • 2 tsp. maple syrup
  • 1 banana, mashed
  • More oil or butter, for cooking
  • Fresh fruit, plain yogurt, and more maple syrup, for serving

Place a baking sheet in the oven and preheat to 200° F.

In a medium bowl, combine the milk and the apple cider vinegar. Stir together and set aside to allow the mixture to curdle, 5-10 minutes. Meanwhile, in a large bowl, mix together the flour, flax meal, baking powder, baking soda, and salt.

Once the milk has thickened slightly and has a tangy taste, whisk the egg, maple syrup, and coconut oil into the liquid. Stir the wet ingredients into the dry until just combined (some lumps are okay). Fold the mashed banana into the batter until it is evenly incorporated.

Place a skillet (preferably nonstick) over medium-low heat and add the cooking oil, swirling to coat the pan. Scoop 1/4 cup of batter into the pan, shaping it into a small circle. Cook until bubbles start to form on top, then flip the pancake and continue cooking until the edges are dry and the bottom is golden-brown. Remove the pancake from the skillet, place on the baking sheet, and return the sheet to the oven to keep the pancakes warm as you make the rest. Repeat with the remaining batter.

Leave a Reply

Your email address will not be published. Required fields are marked *